Kerala Kadalai Curry
A rich and aromatic curry from Kerala featuring black chickpeas simmered in a flavorful roasted coconut gravy. This traditional dish is the perfect accompaniment to puttu, appam, or dosa for a hearty South Indian meal.
For 4 servings
5 steps. 45 minutes total.
- 1
Step 1
- a.Cook the Chickpeas (20-25 minutes)
- b.Rinse the dried black chickpeas thoroughly and soak them in plenty of water for at least 8 hours or overnight.
- c.Drain the soaking water. Transfer the chickpeas to a pressure cooker, add 3 cups of fresh water and 1/2 tsp of salt.
- d.Secure the lid and pressure cook on medium-high heat for 5-6 whistles, or until the chickpeas are tender but not mushy. Let the pressure release naturally.
- e.Once opened, check if a chickpea mashes easily between your fingers. Set aside, reserving the cooking liquid.
- 2
Step 2
- a.Roast Coconut and Prepare Masala Paste (12-15 minutes)
- b.Heat 2 tbsp of coconut oil in a heavy-bottomed pan or kadai over low-medium heat.
- c.Add the grated coconut and roast, stirring continuously, until it turns a deep, reddish-brown color and becomes highly aromatic. This is a crucial step and takes about 8-10 minutes.
- d.Reduce the heat to low, add the coriander powder, red chili powder, and turmeric powder. Sauté for 1 minute until the raw smell of the spices disappears.
- e.Turn off the heat and allow the mixture to cool down completely.
- f.Transfer the cooled coconut-spice mixture to a blender. Add 1/2 cup of water and grind to a very smooth, fine paste. Set aside.
- 3
Step 3
- a.Prepare the Curry Base (8-10 minutes)
- b.In the same pan, heat the remaining 1 tbsp of coconut oil over medium heat.
- c.Add the mustard seeds. Once they begin to splutter, add the broken dried red chilies and curry leaves. Sauté for 30 seconds.
- d.Add the finely chopped onions and sauté until they become soft and translucent, about 4-5 minutes.
- e.Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma fades.
- f.Add the chopped tomatoes and a pinch of salt. Cook until the tomatoes break down and become soft and pulpy, about 5-6 minutes.
- 4
Step 4
- a.Combine and Simmer the Curry (10-12 minutes)
- b.Add the ground coconut masala paste to the pan. Sauté for 2-3 minutes, stirring constantly, until the oil begins to separate slightly from the paste.
- c.Add the cooked chickpeas along with their cooking liquid. Stir in the garam masala and the remaining 3/4 tsp of salt.
- d.Mix everything thoroughly. If the gravy is too thick, add up to 1 cup of hot water to achieve your desired consistency.
- e.Bring the curry to a gentle boil. Then, reduce the heat to low, cover the pan, and let it simmer for 10-12 minutes to allow the flavors to meld beautifully.
- 5
Step 5
- a.Final Touches and Serving
- b.After simmering, check the seasoning and adjust the salt if necessary.
- c.For a thicker gravy, you can lightly mash a few chickpeas against the side of the pan with a spoon.
- d.Let the curry rest for 10 minutes before serving. Serve hot with traditional Kerala accompaniments like puttu, appam, idiyappam, or with steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The key to authentic Kadalai Curry is perfectly roasted coconut. Be patient and roast on low-medium heat, stirring constantly to get an even, deep brown color without burning.
- 2For a more traditional flavor, use shallots (cheriya ulli) instead of onions.
- 3Mashing a few cooked chickpeas helps to naturally thicken the gravy and adds a creamier texture.
- 4The curry's flavor deepens as it rests. It often tastes even better the next day.
- 5If you're short on time, you can use canned black chickpeas. Rinse them well and skip the pressure cooking step.
Adapt it for your goals.
With Vegetables
Add diced potatoes, carrots, or raw banana (vazhakka) to the pressure cooker along with the chickpeas for a more wholesome curry.
Creamier VersionCreamier Version
For a richer, creamier gravy, stir in 1/4 cup of thick coconut milk at the very end of the cooking process. Do not boil after adding it.
Spicier KickSpicier Kick
Add a pinch of black pepper powder along with the garam masala for an extra layer of heat and flavor.
With Different LegumesWith Different Legumes
This recipe works well with regular chickpeas (kabuli chana) or black-eyed peas (vanpayar) as well.
Why this is on our healthy list.
Excellent Source of Plant-Based Protein
Black chickpeas (kala chana) are packed with protein, which is essential for muscle repair, growth, and overall body function, making this a great dish for vegetarians and vegans.
High in Dietary Fiber
The combination of chickpeas and coconut provides a significant amount of dietary fiber, which aids digestion, promotes gut health, helps regulate blood sugar levels, and contributes to a feeling of fullness.
Rich in Healthy Fats
Coconut and coconut oil are sources of medium-chain triglycerides (MCTs), a type of healthy saturated fat that can provide quick energy and may support metabolism.
Packed with Minerals
Kala chana is a good source of essential minerals like iron, which is vital for preventing anemia, and manganese, which plays a role in bone health and metabolism.
Frequently asked questions
A single serving of Kerala Kadalai Curry contains approximately 340-380 calories, depending on the amount of coconut and oil used. It's a balanced dish with protein, healthy fats, and complex carbohydrates.